Put the bucket on the scale and zero it out. Add ingredients one at a time,in the order that they are listed, zeroing the scale out between each ingredient. Put the salt and sugar around the outside edge and make a well in the center for the yeast. Run the machine on the dough cycle. After it punches down the first rise, let it rise again in the closed machine. Punch it down again and shape it into an 8 inch loaf. Place it in a greased 8 1/2 in. by 4 1/2 in. bread pan. Let it rise until the dough is about 1 1/4 in. above the edge of the pan. While it rises, pre heat the oven to 350 degrees. Bake the bread for 15 minutes and then tent it with foil for 20 to 25 more minutes, to an internal temp of 190 degrees. Loosen bread with spatula and turn it out onto a rack to cool.
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|Serving Size: 1 Serving (93g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 82 (32%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 22.8mg||7 %|
|Sodium 576mg||20 %|
|Potassium 67.5mg||2 %|
|Total Carbohydrate 38.1g||11 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 36.8g|
|Protein 4.7g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 254
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